Quick Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

Overview

Raspberry and White Chocolate Muffins

Quick Raspberry and White Chocolate Muffins

By Amy // Posted Jan 22, 2021 // Category Cupcakes and cakes 

My Quick Raspberry and White Chocolate Muffins are very moist inside with the most beautiful fluffy and airy cake like texture. They’re a variation of my other popular blueberry muffin recipe a did a while back. 

Click on this link to go to my blueberry muffin recipe.

Raspberries goes together wonderfully with white chocolate. The tart and sour raspberries go together magically with the rich and sweet white chocolate. 

So easy and quick to make, why not have some with your next afternoon tea?

Check out my favourite muffin recipes.
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tips

Quick Raspberry and White Chocolate Muffins

1. Use fresh or frozen raspberries

You really don’t need to spend more money and use fresh raspberries! Using frozen raspberries is absolutely fine and you can’t notice the difference!

2. Try making mini muffins

This recipe makes 9 medium sized muffins. But if you wanted to, you could turn them into cute mini ones. You can keep the temperature the same but adjust the baking time to around 10 mins or until a skewer comes out clean.

3. Make your own muffin cups

If you’ve run out of muffin cups, you can easily make your own. First you cut some baking paper into large 20cm squares and then you place it over your muffin tin. Next, find a jar or can that fits into the muffin tin mould. Put the square baking paper in the middle of the muffin tin and press down using the tin/jar. Fold the creases using your hands so that the muffin cup can hold its shape.

RatingDifficultyBeginner

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Raspberry and White Chocolate Muffins

Yields9 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 ½ cups plain flour, sifted (185 gr)
 ¾ cup white sugar (150 gr)
 ¼ tsp fine salt
 2 tsp baking powder
  cup vegetable oil (72 gr)
 1 egg, at room temperature
 ½ cup milk, at room temperature (120 gr)
 1 ½ tsp vanilla extract
 1 cup frozen or fresh raspberries (130 gr)
 ½ cup white chocolate chips (80 gr)
To decorate (optional)
 ½ cup white chocolate chips (80 gr)

1

Preheat your oven to 200 degrees Celsius (or 390 Fahrenheit). Line a muffin tray with 9 papers or spray with non-stick oil.

2

Prepare your dry ingredients. Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk the ingredients around. Set aside.

3

Prepare the wet ingredients. Place the oil, egg, milk and vanilla in bowl and whisk to combine.

4

Make a well in the centre of the dry ingredients and place the wet ingredients in the middle of the well. Use a fork to mix the batter but be careful not to over mix. Fold in the raspberries and white chocolate chips using a spatula.

5

Put the batter equally into 9 muffin cups. Bake for 20 minutes or until a skewer comes out clean with a few crumbs.

6

Let cool in the muffin tray for 5 minutes, then transfer to a cooling tray. You can store them in a air tight container at room temperature for around 3 days.

To decorate (Optional)
7

Place the white chocolate chips into a ziplock bag and shut it tight. Put some water into a small saucepan and place the ziplock bag with the chocolate chips into the saucepan. Turn on the heat to low and let the chocolate melt inside. When fully melted, cut a very small incision on one corner of the ziplock bag and use it as a piping bag to squeeze out the melted chocolate over the muffins.

Ingredients

 1 ½ cups plain flour, sifted (185 gr)
 ¾ cup white sugar (150 gr)
 ¼ tsp fine salt
 2 tsp baking powder
  cup vegetable oil (72 gr)
 1 egg, at room temperature
 ½ cup milk, at room temperature (120 gr)
 1 ½ tsp vanilla extract
 1 cup frozen or fresh raspberries (130 gr)
 ½ cup white chocolate chips (80 gr)
To decorate (optional)
 ½ cup white chocolate chips (80 gr)

Directions

1

Preheat your oven to 200 degrees Celsius (or 390 Fahrenheit). Line a muffin tray with 9 papers or spray with non-stick oil.

2

Prepare your dry ingredients. Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk the ingredients around. Set aside.

3

Prepare the wet ingredients. Place the oil, egg, milk and vanilla in bowl and whisk to combine.

4

Make a well in the centre of the dry ingredients and place the wet ingredients in the middle of the well. Use a fork to mix the batter but be careful not to over mix. Fold in the raspberries and white chocolate chips using a spatula.

5

Put the batter equally into 9 muffin cups. Bake for 20 minutes or until a skewer comes out clean with a few crumbs.

6

Let cool in the muffin tray for 5 minutes, then transfer to a cooling tray. You can store them in a air tight container at room temperature for around 3 days.

To decorate (Optional)
7

Place the white chocolate chips into a ziplock bag and shut it tight. Put some water into a small saucepan and place the ziplock bag with the chocolate chips into the saucepan. Turn on the heat to low and let the chocolate melt inside. When fully melted, cut a very small incision on one corner of the ziplock bag and use it as a piping bag to squeeze out the melted chocolate over the muffins.

Quick Raspberry and White Chocolate Muffins
Nutrition Facts

Servings 9


Amount Per Serving
Calories 285
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 3.8g19%
Cholesterol 21mg8%
Sodium 89mg4%
Potassium 197mg6%
Total Carbohydrate 41.1g14%
Dietary Fiber 1.5g6%
Sugars 23.6g
Protein 3.9g8%

Calcium 92%
Iron 1%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

2 thoughts on “Quick Raspberry and White Chocolate Muffins

  1. Mmmmmm! So delicious and quick to make. I followed the recipe almost exactly, but added a little lemon zest to the mix. Will definitely keep this as my go to muffin recipe. Oil and frozen raspberries mean you always have all the ingredients to hand.

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